Zucchini (or courgette) and sweet potato are a wonderful fall/winter combination that makes for a luscious, creamy soup but without any cream! Whether you’re vegan, vegetarian or cannot tolerate dairy, this is the comforting soup you’ve been waiting for!
Dairy-free way to thicken soup
I love using a sweet potato in my soups, instead of dairy, to add thickness. Plus, it adds a little natural sweetness, which is also a good thing. In addition, for added creaminess (just like my mushroom soup), blended raw cashews are my secret ingredients for a velvety finish. If you don’t want to use any nuts, you can leave them out.
Basil oil for garnish
Since there is basil in the soup, another ingredient that gives the soup an extra flavor boost is a drizzle of basil oil on top that’s a perfect finishing complement. The basil oil is also fantastic for salad dressings too. The recipe for this little concoction is below.
The vegetables
Zucchini (courgette if you’re in other parts of the world) is a pretty bland vegetable when used on its own. By adding the sweet potato this adds a lovely sweetness as well as acting as a thickener. I used mild shallots instead of onions to tone down the flavor, but still get a little onion flavor in there and, of course, garlic is a must.
More Vegan Soup Recipes:
Mushroom Soup Cornbread, Sage and Onion Soup (tastes like cornbread stuffing/dressing, pictured below)
